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rad14701 wrote:

Jimbo wrote:Rad, what's your go to nutrient recipe these days for thin mashes?

Epsom Salt, 30-10-10, and multivitamins are my regular go to nutrients... It's just about time to do another round of experiments... Considering the amount of bee pollen I have on hand it may be included in testing...

You mean like this?: http://www.amazon.com/MaxAcid-Acid-Solu ... B005CLHRLM

For all corn like Booner's, try 2 Tbs DAP, 1 Tbs gypsum, 1 Tbs Epsom salts, and 1 crushed multivitamin/mineral tablet per 10 gal of mash. You can add all except the multivitamin at the beginning of the mash process and you won't have to be concerned with the effect of later addition on critical pH for enzyme activity. At 80F, your mash will ferment ferment to dryness in about a week (even though most activity will occur within the first 3 days). Add another 4 to 7 days at a reduced temp and the beer will clear nicely and be ready to run. Gotta love that Booner's all corn- I think I'll have some right now!
Thanks, Woodshed, for the recipe and instructions.

For the last booners I did 75 lbs corn meal, 28 gal RO water, 4 Tbsp gypsum (calcium sulfate) 2 Tbsp calcium carbonate, 28 grams Epsom salt (27 ppm Mg) in the mash. Then 4 Tbsp Fermax when pitching yeast (1272) and fermented at 72F.

Brutal wrote:

rad14701 wrote:

Jimbo wrote:Rad, what's your go to nutrient recipe these days for thin mashes?

Epsom Salt, 30-10-10, and multivitamins are my regular go to nutrients... It's just about time to do another round of experiments... Considering the amount of bee pollen I have on hand it may be included in testing...

You mean like this?: http://www.amazon.com/MaxAcid-Acid-Solu ... B005CLHRLM

I'd need to see the MSDS before I could comment... Might be able to dig one up unless you have a link...

I looked in this data base but didn't find it.
http://agr.wa.gov/PestFert/Fertilizers/ ... aspx?ltr=S" onclick="window.open(this.href);return false;" rel="nofollow

rad14701 wrote:

Brutal wrote:

rad14701 wrote:

Jimbo wrote:Rad, what's your go to nutrient recipe these days for thin mashes?

Epsom Salt, 30-10-10, and multivitamins are my regular go to nutrients... It's just about time to do another round of experiments... Considering the amount of bee pollen I have on hand it may be included in testing...

You mean like this?: http://www.amazon.com/MaxAcid-Acid-Solu ... B005CLHRLM

I'd need to see the MSDS before I could comment... Might be able to dig one up unless you have a link...

I don't. That was just from a quick internet search for 30-10-10. I was trying to figure out what it was. Is it fertilizer?

Another confirmation of pH increase with Fermax. 100% rye, tested before and after addition of the recommended dosage. Went from 5.1 to 6.5. Did see a definite improvement in fermentation time on the last batch however. 1.057 to 1.000 in 5 days.

For the record thought Id share another observation on this.

I started the thread talking about the difficulty keeping yeast happy in an unmalted grain mash and gave some suggestions on what to do and not do to maximize chances of success. The post suggests the nutrients are far different when the grain hasnt been converted by malting, and that ferments generally go off FAR easier and completely when fermenting an all malt mash vs unmalted grain + enzymes.

Here's another test case. Two days ago I created a triple smoke, all malt mash. http://homedistiller.org/forum/viewtopi ... 4#p7311440 To further test my theory above I did NOTHING to the water. And to strip it down further I used half RO water (almost like distilled water), and half tap water. No added sulfates, nutrients, acid adjust, NOTHING.

The ferment went ballistic and will likely be done in another day already.

I maintain that malt has something happening that makes yeast VERY happy. And unmalted grain + enzymes is missing some very important 'stuff'. My bourbons when using 20% malt ferment far happier than my bourbons that are all unmalted grain bills too, so it doesnt take much malt to give yeast wood. so to speak.

Yessir! Many of the nutrients in grains are locked up in forms that keep well, but are less accessible/easily used. Malting frees them up for the seedling to use - or in this case, for the yeast.

Chemical processing can free some of them up in unmalted grains - I wonder how nixtamalized corn would ferment...

I don't know yeasts' metabolism in depth, but using this product (for baby poultry) which has quite a lot of B-vits and aminoacids made me wonder how it could work in a mash/wash. After all, it is a cell level booster, designed to speed up cell division. http://www.zygosis.com.ng/index.php/chi ... l-solution

Great Question CarboH..
Has anyone tried nixtamalized corn??